Why do my Yorkshire puddings always stick to the tin?

[Flowerpetal2]

I’ve tried different oils and lard, I’ve heated it up until its’s very hot…but they still stick in the tray every time. It’s non stick but a few years old so maybe I need a new cupcake baking tray…!? Any ideas?

I have a really old cast iron baking tray that you treat with linseed oil every now and then. I inherited it so no idea if they still make them, but it works a treat.

The tin and the fat aren’t hot enough before you add the batter. Make sure to rest the batter before adding it

You need a silicone tray,game changer

I have found after donkeys years of baking that the words "non-stick are complete nomenclature, the non stick things,stick big time. I use old fashioned cheap normal baking tins.

Buy frozen ones

.No Worries

I use goose or duck fat and don’t use non stick tins. Make sure it’s nice and hot before you pour the batter in (I put on the hob while I do this)

If your oil is hot enough I would be looking at a new tray. My DGP’s never used their Yorkshire tin for anything else, it was never soaked and never scrubbed.

You need the tray to season so sticking it in the dishwasher is a big no. Use one tray for the Yorkshire puds and nothing else. After use wipe it over with a piece of kitchen roll nothing more. I've had mine years and nothing sticks and it was only a basic cheap tray to start with.